For the Lemon Pound Cake Cake – 2 Sticks Room Temperature Butter – ½ Cup Canola Oil – 2½ Cup Granulated Sugar – 5 Eggs – 3 Cups All Purpose Flour – 1 Cup Whole Milk – ½ Teaspoon Baking Powder – 2 Tablespoons Lemon Extract For the Coconut Icing – 1 Cup Powdered Sugar – ½ Cup Heavy Cream (Start with ½ Cup (little at a time) then slowly add more as needed until you reach your desired consistency – ½ Teaspoon Lemon Juice – ⅓ Cup Sweetened Shredded, Coconut